Vegan Broccoli Cheese Soup with Chickpea Flour (High Protein)

Creamy vegan broccoli cheese soup gets its rich, velvety body from chickpea flour, with no dairy, cashews, coconut milk, potatoes, or vegan cheese required. This straightforward one-pot chickpea flour soup is gluten-free, grain-free, oil-free, and high in protein, with 12.7 grams per serving.

Broccoli cheese soup is straightforward to love. It is creamy, homey, deeply savory, and exactly right for a chilly day. Re-creating it without dairy, however, can lead to a rather long detour through soaked cashews, coconut milk, cooked potatoes, or packages of vegan cheese.

My version takes a different route. Chickpea flour forms the entire creamy base, thickening seven cups of water into a velvety, golden soup while contributing substantial plant protein and fiber. No blender is required, and there is no cheese of any kind, dairy or otherwise.

If you have used chickpea flour for flatbreads, pancakes, breads, or egg-free baking, consider this recipe an invitation to bring it into the soup pot. When chickpea flour and water are heated together, the mixture thickens smoothly. Nutritional yeast, tomato paste, mustard, onion, garlic, and lemon transform that neutral base into something distinctly cheddar-like: savory, tangy, and warmly golden.

Finely chopped broccoli cooks directly in the thickened soup, keeping the recipe to one saucepan and giving every spoonful plenty of tender green florets. The result is a vegan broccoli cheese soup with 12.7 grams of protein and 7.5 grams of fiber per serving, ready in about 25 minutes.

Why You’ll Love This Chickpea Flour Soup

• Chickpea flour creates the creamy base:No dairy, non-dairy milk, raw cashews, full fat coconut milk, almond milk, oat milk, heavy cream, potatoes, or roux is needed.
• High in plant protein:Each approximately 1-and-1/3-cup serving provides 12.7 grams of protein.
• High in fiber:A serving also contains 7.5 grams of fiber.
• No vegan cheese shreds:Nutritional yeast, tomato paste, Dijon mustard, and lemon create the savory, tangy flavor.
• Quick and straightforward to make.One saucepan, no high-powered blender or immersion blender, and very minimal chopping (only the broccoli, no carrots, onions, celery or other veggie to chop). The soup thickens on the stovetop with ordinary whisking.
• Naturally gluten-free and grain-free:Chickpea flour is a legume flour, not a grain flour.
• Oil-free:No need to sauté vegetables on the stove, in olive oil, vegan butter, or other oil.
• Fast enough for a weeknight:Preparation and cooking take about 25 minutes.

How Chickpea Flour Makes Soup Creamy

Chickpea flour is finely ground dried chickpeas. It may also be labeled garbanzo bean flour, gram flour, besan, or ceci flour, depending on the brand and style.

Whisking chickpea flour with water disperses the flour before it reaches the heat. As the mixture cooks, it absorbs liquid and thickens into a smooth, creamy base. The consistency can be adjusted by changing the ratio of flour to liquid: a concentrated mixture can become firm enough to slice, while a higher proportion of water produces a spoonable soup.

The technique is particularly useful in vegan and vegetarian cooking because the chickpea flour performs several jobs at once. It thickens the soup, adds body, contributes protein and fiber, and carries the seasonings without introducing the pronounced flavor of coconut milk or the extra preparation required for soaked nuts.

Cooking the mixture thoroughly is important. The low boil followed by 4 to 6 minutes of gentle cooking removes the raw flour taste and develops the smoothest texture.

Ingredients for Vegan Broccoli Cheese Soup

• FreshBroccoli:One large head supplies the tender green pieces throughout the soup. Use the florets here and save the stems for slaw, stir-fry, or another soup.
• Water:Hydrates the chickpea flour and create the soup base.
• Chickpea flour:Also known as garbanzo bean flour, ceci flour, and besan, it forms the creamy, high-protein foundation. Sift the flour first if it contains lumps.
• Nutritional yeast:Provides concentrated savory flavor and the familiar cheesy quality.
• Tomato paste:Deepens the color and adds umami without making the soup taste like tomato.
• Onion powder:Adds an even onion flavor without any need for chopping or sautéing.
• Garlic powder:Adds deep garlic flavor, without any mincing required, while keeping the base smooth.
• Fine sea salt and black pepper:Seasons the soup base, highlighting the flavors of the broccoli and the cheese flavorer from the nutritional yeast.
• Dijon mustard:A small amount gives the soup a subtle cheddar-like sharpness.
• Fresh lemon juice:Brightens the soup and balances its rich, savory flavor.

Step by Step Instructions

1. Prepare the Broccoli. Cut the florets from one large head of broccoli and reserve the stems for another use. Finely chop the florets and set them aside. Small pieces cook quickly and distribute evenly throughout the soup. If you prefer large broccoli florets, steam them until nearly tender before adding them to the soup.

1. Make the Chickpea Flour Mixture. In a medium bowl, whisk the chickpea flour with 1 and 1/2 cups (355 mL) of the water until smooth. Add the nutritional yeast, tomato paste, onion powder, garlic powder, 1 and 1/4 teaspoons fine sea salt, and 1/4 teaspoon black pepper. Whisk again until thoroughly blended.

1. Cook the Chickpea Flour Base. Pour the chickpea flour mixture and the remaining 5 and 1/2 cups water into a large saucepan. Whisk until smooth. Bring the mixture to a low boil over medium high heat, whisking regularly. Reduce the heat to medium-low and cook for 4 to 6 minutes, whisking occasionally, until the soup has thickened. Whisk in the Dijon mustard.

1. Add the Broccoli. Stir in the finely chopped broccoli. Cover the saucepan, reduce the heat to low, and simmer (no lid) for 10 to 15 minutes, until the broccoli is tender.

1. Finish and Serve. Stir in the lemon juice. Taste the soup and add more salt, pepper, mustard, or lemon juice as desired. Ladle into bowls and serve hot.

Taste and Texture

The vegan broccoli cheddar soup has the creamy body and savory tang associated with broccoli cheddar soup, but its flavor comes entirely from plant-based pantry ingredients. Nutritional yeast supplies umami, tomato paste adds depth and golden color, Dijon contributes gentle sharpness, and lemon keeps the finish lively.

Chickpea flour produces a thick, velvety texture without making the soup heavy or oily. Finely chopped broccoli brings tender pieces to every spoonful instead of leaving a few oversized florets floating in an otherwise smooth base.

The flavor of the chickpea flour itself is mild once it has cooked thoroughly. It supports the seasonings rather than announcing itself, making this a useful introduction for anyone who has not yet tried chickpea flour in a savory soup.

Serving Suggestions

Serve this vegan broccoli soup on its own for a high-protein lunch or light dinner, or add one of the following:

• White bean flatbread,Straightforward millet naan, orAmaranth flatbread for dipping
• A crisp green salad with a sharp vinaigrette
• Roasted chickpeas for crunch and additional plant protein
• Freshly ground black pepper or crushed red pepper flakes
• A small squeeze of lemon juice just before serving
• Sliced green onions, chopped chives or chipped parsley

Storage

Allow the soup to cool completely before storing it.

• Refrigerator:Transfer the soup to an airtight container and refrigerate for up to 3 days.
• Freezer:Freeze in airtight containers for up to 6 months, leaving room for expansion. Thaw overnight in the refrigerator.
• Reheating:Warm the soup gently in a saucepan over medium-low heat, whisking or stirring frequently. Chickpea flour soup continues to thicken as it cools, so add water a few tablespoons at a time until the original consistency is restored.

Flavor Variations

• Cauliflower Chickpea Flour Soup. Replace the broccoli with an equal amount of finely chopped cauliflower and prepare the recipe as directed.
• Spicy Broccoli Cheese Soup. Add cayenne pepper, hot smoked paprika, or crushed red pepper flakes with the dry seasonings. Begin with a small amount and increase to taste.
• Smoky Broccoli Cheese Soup.Add 1 1/2 teaspoon smoked paprika to the chickpea flour mixture for a subtle smoky note.
• Extra-Sharp Cheddar Flavor.Increase the Dijon mustard or lemon juice a little at a time after cooking. Taste between additions so the acidity does not overwhelm the broccoli.

Tips for Success

• Sift the chickpea flour before measuring if it appears lumpy.
• Begin with cool or room-temperature water. Chickpea flour disperses more easily before the liquid is heated.
• Whisk the initial chickpea flour and water mixture until no dry pockets remain before adding the seasonings.
• Continue whisking as the soup approaches a boil, paying particular attention to the bottom and corners of the saucepan.
• Keep the boil gentle. Vigorous boiling can cause thick soup to splatter.
• Cook the thickened base for the full 4 to 6 minutes to remove the raw chickpea flour taste.
• Chop the broccoli finely so it cooks directly in the soup within 10 to 15 minutes.
• For larger florets, steam them separately until almost tender before stirring them into the base.
• Add the lemon juice after cooking. Its brightness is easier to judge once the soup has thickened and the broccoli is tender.
• Expect leftovers to thicken considerably. Thin them with water while reheating rather than increasing the heat.

Ingredient Substitutions

• Broccoli:Use an equal amount of finely chopped cauliflower, or a half-broccoli, half-cauliflower combination.
• Frozen broccoli:Frozen broccoli can be used. Chop it into small pieces and cook until tender; exact cooking time may vary.
• Chickpea flour:There is no direct one-for-one substitute in this recipe. Chickpea flour provides the specific thickening, protein, and texture on which the soup depends.
• Dijon mustard:Yellow mustard or another smooth prepared mustard can be used. Adjust to taste because acidity and sharpness vary.
• Lemon juice:Apple cider vinegar or white wine vinegar can be used in a smaller amount. Add gradually and taste.
• Onion and garlic powders:The powders dissolve evenly and require no sautéing. Fresh onion or garlic would require a separate cooking step and is not a direct substitution.
• Nutritional yeast:Nutritional yeast is central to the cheesy flavor. Omitting it will substantially change the character of the soup; there is no equivalent one-for-one replacement.

Frequently Asked Questions

Chickpea flour is finely ground dried chickpeas. Depending on the brand or region, it may be labeled garbanzo bean flour, gram flour, besan, or ceci flour. It is naturally gluten-free and grain-free because chickpeas are legumes.

When chickpea flour is whisked with water and heated, it absorbs the liquid and thickens into a smooth, creamy base. Cooking it at a low boil and then for an additional 4 to 6 minutes develops the texture and removes the raw flour taste.

Properly cooked chickpea flour has a mild savory flavor rather than a strong bean taste. In this soup, nutritional yeast, tomato paste, mustard, onion, garlic, and lemon are the more prominent flavors.

No. This recipe contains neither dairy cheese nor packaged vegan cheese. Chickpea flour creates the creamy texture, while nutritional yeast, tomato paste, Dijon mustard, and lemon juice provide the savory, tangy cheese-style flavor.

Yes. One serving of approximately 1 and 1/3 cups provides 12.7 grams of plant protein, primarily from the chickpea flour and nutritional yeast. It also contains 7.5 grams of fiber.

Yes. Chop the frozen broccoli into small pieces and add it as directed. Cook until tender, adjusting the cooking time as needed. There is no need to make the pieces perfectly uniform.

No. The chickpea flour thickens the liquid directly in the saucepan, and finely chopped broccoli cooks in the creamy base. A whisk is the only special utensil required.

Chickpea flour continues to absorb liquid as the soup cooks and cools. Whisk in additional water a little at a time until the soup reaches your preferred consistency. Leftovers will almost always need a splash of water when reheated.

Yes. Cool the soup completely and freeze it in airtight containers for up to 6 months. Thaw overnight in the refrigerator, then reheat gently and add water as needed to restore the consistency.

If you love chickpea flour as much as I do, be sure to check up my roundup post of more than115 Chickpea Flour Recipes, including more soups, breads, crackers, cheese, cookies cakes, muffins and more!